Last night I made roasted turkey breast, faro, and brussel sprouts for dinner. I like to keep things healthy and balanced for my family day-to-day.
And then other times I like to wrap Oreo cookies in cookie dough and then bake it inside a sweet pull-apart challah. You know, life is about balance.
This recipe is not for the weak or the dieting. It’s disgustingly deliciously decadent. You will love it. Your kids will love it. That judgy mom down the street will hate it but secretly covet it. And it will disappear before you know it.
Short on time? Buy frozen challah dough and save yourself the trouble of making homemade challah. No one will be the wiser.
One batch challah dough
Store-bought cookie dough
Oreo cookies (around 12-14) plus extra for topping
1 egg, beaten lightly
Prepare your preferred challah dough and allow to rise per directions.
Cut challah into 2.5-3 oz pieces. Depending on the size of your challah dough, you may be able to make two pull-apart challahs.
Grease a round 8 inch or 9 inch pan (or two pans, again, depending on size of your dough batch).
Roll each section into a ball and then flatten. Cover an Oreo in small-ish amount of cookie dough. Place inside flattened ball of challah dough and pinch close. Repeat with remaining challah and place in greased pan.
Allow to rise another 20-30 minutes.
Preheat oven to 350 degrees.
Brush challah with egg wash and sprinkle with crushed Oreo cookies if desired.
Bake for 20-25 minutes, until golden on top. Indulge.